Cauliflower
Spiced Lamb with Cauliflower Tabbouleh
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4 Reviews
aunty P.
August 15, 2018
Ran across this when looking for lamb recipes. I had grilled a butterflied leg of lamb and needed to use up the leftovers. So I diced up the lamb slices. I had hoped they would become really crispy and they didn't but were very good. The seasoning seemed a bit much but blended well into the entire dish. I also used frozen cauli rice, which didn't brown like fresh would have done, but that was what I had on hand. WHEN I make it again, which I certainly will, I will do that. Love the dressing. Fits well into a keto diet.
Lynnie
July 3, 2017
This is good. Really good. We eat/cook a LOT of middle eastern food so found the concept around this and the presentation, intriguing plus had all ingredients. A few reflections: 1) Delicious, and super easy to put together; 2) cauliflower makes for a slightly mushy tabbouli texture, but the flavor is great!; 3) suggest cooling the cauliflower doen after cooking but before adding the tomatoes/cukes/parsley/lemon....adding these raw items to stovetop-hot cauliflower isn't good.... easy to adjust prep order to allow for cooling; tahini sauce uses garlic powder which is great for superquick, but this sauce is a household staple (great on many things!) and I prefer using a microplaned clove of fresh garlic. Had baharat and it made for great tadty lamb. The cilantro garnish adds a wonderful note, so don't omit unless you just don't have it. All said, highly recommended. And I will make that cauliflower tabbouli just for the heck of it (oh, on the lazy: had a bag of already-riced cauliflower from TJs...fresh is better, but for the quick convenience, that was just fine.)
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